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95% would make again

Habanero Hot Sauce

Tasty Team
June 10, 2019

Ingredients

for 6 cups

  • 10 habanero peppers, seeded, halved
  • 6 cloves garlic, smashed
  • 2 tablespoons olive oil, divided
  • 1 cup carrot (120 g), chopped
  • 1 onion, chopped
  • 1 ½ teaspoons salt
  • 2 cups water (240 mL)
  • ¼ cup lime juice (60 mL)
  • ¼ cup white vinegar (60 mL)

Nutrition Info

  • Calories 88
  • Fat 4g
  • Carbs 11g
  • Fiber 2g
  • Sugar 5g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
  2. Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
  3. Roast for 10 minutes, until the edges of the peppers are brown.
  4. Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
  5. Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
  6. Remove the pot from the heat and let cool.
  7. Pour the vegetable mixture into a blender and puree until smooth.
  8. Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
  9. Enjoy!

Ingredients

for 6 cups

  • 10 habanero peppers, seeded, halved
  • 6 cloves garlic, smashed
  • 2 tablespoons olive oil, divided
  • 1 cup carrot (120 g), chopped
  • 1 onion, chopped
  • 1 ½ teaspoons salt
  • 2 cups water (240 mL)
  • ¼ cup lime juice (60 mL)
  • ¼ cup white vinegar (60 mL)

Nutrition Info

  • Calories 88
  • Fat 4g
  • Carbs 11g
  • Fiber 2g
  • Sugar 5g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
  2. Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
  3. Roast for 10 minutes, until the edges of the peppers are brown.
  4. Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
  5. Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
  6. Remove the pot from the heat and let cool.
  7. Pour the vegetable mixture into a blender and puree until smooth.
  8. Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
  9. Enjoy!

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